GE 49-4545, JKP55G manual 40 to 15=UBS0, Type

~.po~i~ionoven sh~lf at B fof smalI.size roasts (3 to 5-lbs.) and at A for larger roasts.

~.place meat or ~oultry fat side up on broiler pan or other shallow pan with trivet. Do not cover. DO not stuff Poultry until just before roastin9 ~<

Use meat thermometer if your oven has one, for most accurate doneness. Thermometer signals when food has reached set temperature, 3, Remove fat and drippings as necessary. Baste as desired.

&.SWwsdimgti~e recommended for roasts is 10to 20 min. to allow roast to firm up and make it easier to carve, It will rise about 5°to 10°in internal temperature; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10°less than temperature on chart.

5, Frozen roasts can be conventionally roasted by adding 10to 25 min. per pound more time than given in chart for refrigerated. (10min. per lb, for roasts under 5-lbs,). Defrost poultry before roasting.

Type

Meat

Tender cuts: rib, nigh quality sirloin tip, rump or top round+

Lamb Leg or bone-in shoulder*

Veal shoulder, leg or loin* Pork loin, rib or shoulder* ,Ham,pre-cooked

Ham, raw

43VMJ				Approximate	!Rmsting ‘Timef	;- lntematl
Temp.	,	!DCDnem?ss		in Miirmmx%!pIl?i’!POund			‘Temp.‘F
			J	3 to 5=ubsa	6 to &ibs.
325°		Rare:		24-30	18-22	:	130°-1400
		Medium:		30-35	22-25	,	150°-160”
		Well Done:	~	35-45	28-33	{ , 170°-1850
325°	‘	Rare:		21.25	20-23	/	130°- 140°
		Medium:	t	25-30	24-28	I ‘	150°-1600
		Well Done:	, ~	30-35	28-33	~	170°-1850
325°		Well Done:	: :	35-45	30-40		170°-1800
325°	‘	Well Done:		35-45	30-40	r,.‘ 170°-1800
325°	~EJŠ„Z••˜“’•è˜’•ToWarm:			10 reins, per lb, (any weight)		‘	125°-1300
	?.			Uh@lerIcmbs.	‘uOto I!%ms.	;
325°		well Done:	~:	20-30	17-20

*For boneless rolled roasts over 6-in. thick, add 5 to 10 min. ~er lb. to times aiv& above,
Fham’y			:’;	3 to 541ka	Cw?$5=Nbs.’	!’>
Chicken or Duck	325°	Well Done:	I	35-40	30-35	:1:Brathigh:
Turkey				40 to 15=UBS0	‘over15=U3S.
	325°	Well Done:		20-25	15-20	,. 1850-190°

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